Slice and cut off the crust of the bread, then dice them up and set aside.
Pour the eggs into a mixing bowl, add brown sugar, cinnamon, nutmeg, salt, milk, vanilla essence, whisk them together and set aside.
Arrange the diced bread into a pudding dish and top with blueberries.
Gently pour the hibiscus juice on top of the bread making sure it coats 70% of the bread, then pour the egg mixture on it.
Bake in a pre-heated oven at 180c for 15 minutes.
Dust icing sugar on top and drizzle the top with hibiscus syrup.
Hibiscus bread pudding ready to serve. Best served hot.
NB; It’s best to use unsweetened hibiscus juice because there will be sugar in the egg mixture and the icing sugar dusting is also sweet.